Spinach Sausage Balls

I've made this several times over the years.
Easy to make, and may be frozen ahead, making holiday cooking easier.

Makes about 54 balls.
I've included my Lower Carb Adaptation first, with the original as an addendum.


2 packages spinach, frozen, thawed and squeezed dry [10 ounce package]
1 cup stuffing, seasoned cubes
1 1/4 cups Parmesan cheese, grated [may use less]
2 Tablespoons minced onion
6 egg, large, WELL beaten
1/2 cup butter, melted
1 teaspoon garlic powder
1 teaspoon salt and pepper, each
10 ounces sausage, bulk, cooked and drained

1. Preheat oven to 350.

2. Combine all ingredients and mix thoroughly. Form into balls about the size of small walnuts.

3. Place on ungreased cookie sheets and bake for 20 minutes, or until browned. Serve immediately

4. May be prepared ahead and flash-frozen on baking sheets.
Thaw before baking.

5. Addendum
May double stuffing to 2 cups , and half the amount of bulk sausage...the original recipe calls for 4 ounces.
I usually use fresh sweet Italian sausage.
This year, I'm going with fresh Polish sausage.

a reply to: DontTreadOnMe


Sounds tasty. I may do those, along with some other meatballs (lamb/beef), for our New Year's party. Here's a simple roasted red pepper coulis recipe that would go well with them:

3 large roasted red bell peppers
3 tablespoons extra-virgin olive oil
1 medium shallot, thinly sliced
1 tablespoon sherry vinegar or red wine vinegar
Salt and freshly ground white pepper

In a food processor add the peppers, olive oil, shallot and vinegar and puree until very smooth. Season with salt and pepper. Serve at room temperature.

a reply to: DontTreadOnMe

I've had something like this, only they used something other than spinach (would still be good that way).

Turnip greens?

Can't remember now. Was good though.

Those balls sound delicious but no pics?


sadface

a reply to: eriktheawful

I imagine most greens would be good....I thought about doing fresh spinach....but lazy

a reply to: Lysergic

Sorry...never took a pic of it.....got the recipe from a friend before the internet.

Great recipe I'm going to try it!

Do you remember the Ketchup and Grape Jelly sauce for meatballs?

Equal parts of each - cook down until nice and thick and glazed - stick in your meatballs and keep warm until serving.

a reply to: DontTreadOnMe

WOw! Sounds yummy! I like little goodies like this that I can make ahead of time when I HAVE the time, freeze them and thaw the lil' buggers out when we have impending guests.

Have you ever sauteed the onion first? Think it would make a difference? I may make this dish this weekend! Thanks!

I’ ve had a version of this recipe, except it was scooped into those tiny little muffin tins on top of a crust of very flaky light pastry. Like a little sausage stuffing tart. Very yummy.

This recipe sounds delicious and easy OP ... thanks for sharing!

a reply to: DontTreadOnMe

Never heard of sausage balls here. I regularly make ordinary meatballs with different flavors and falafel balls, so yeah might give the sausageball a try.
Maybe an odd question but what are stuffing seasoned cubes?

Just had a small Christmas dinner with family and made saltimbocca for the main. Easy recipe, fast and impossible to mess up. The sauce takes up the most time depending if you want to use fresh stock or not.

Still need some ideas for 31 December dinner, maybe I'll try these or some variant of it, looks like a good grab and go or starter dish. I like the idea of using spinach.

a reply to: intergalactic fire

It's more an appetizer than a main course item.

Here's one brand of stuffing mix.
Most grocers in the US would have it near the Stove Top.

a reply to: argentus

No, I never have and it's a good idea....as the sauteeing would add flavor.
Probably work well if you sauteed the onion and garlic.....but I am usually too lazy to use real garlic LOL

Thanks!!

a reply to: DontTreadOnMe

Thanks, now I see. Here in Europe I've never seen that stuff.
Found a recipe for it, might try it that way.
You bake it in the oven or can you also fry it?

a reply to: DontTreadOnMe

Sounds interesting. Most recipes I've seen call for flour-based baking mix (Bisquik), but that this one uses corn-based stuffing (ahem, dressing) probably helps adds both flavor and a different texture, which I like.

Definitely gonna try this. Might experiment with different cheeses or cheese blends, too.

a reply to: DontTreadOnMe

Starred, Flagged and printed out. lol

Happy holidays what an amazing present for us.



P.S. I think you have a typo after the Parmesan cheese ingredient. "Less" is spelled wrong, it's spelled like this "More"

a reply to: intergalactic fire

I've never tried to fry it, but sounds interesting.
Would it hold up in hot fat? I'm not sure.

a reply to: Liquesence

I've not tried to experiment with various cheeses and stuffings.
But....why not....maybe feta....or cheddar.

And why not corn bread stuffing......

originally posted by: Realtruth
P.S. I think you have a typo after the Parmesan cheese ingredient. "Less" is spelled wrong, it's spelled like this "More"

You caught me there !!!!

Merry Christmas to you and yours

a reply to: DontTreadOnMe

Ohh, white cheddar might be awesome. Or this horseradish cheddar I picked up might add a unique flavor. Maybe even Mozzarella. Feta would be, well, interesting, and would complement the spinach...

But yes, I like the idea of using cornbread stuffing, haha.

a reply to: Liquesence

Horseradish cheddar with fresh kielbasa!!!!